Mango Cake

Easy Mango Cake 

Ingredients:
1) 1/4 cup + 3 tablespoons of all purpose flour
2) 3 tablespoons of honey
3) 1 tablespoon of brown sugar
4) 1/2 teaspoon of baking soda
5) 1/2 teaspoon of baking powder
6) 1/2 teaspoon of salt
7)  1 beaten egg
8) 2 and 1/2 tablespoons of vegetable oil
9) 3 or 4 drops of lime juice
10) 1/2 cup of mango pulp
11) 1/2 teaspoon of vanilla extract
12) 1/2 cup of dry fruits 
13) 3 or 4 tablespoons of hazelnut spread (OPTIONAL)
14) Coconut flakes (OPTIONAL)

Method:

1) In a bowl -1 add, ingredients 1 to 6. Mix it.
2) In a separate bowl - 2 add, ingredients 7 to 11. Mix well
3) Slowly add, contents of bowl - 2 into bowl - 1 with constant stirring.
4) Add, dry fruits. Mix it.
5) Preheat the oven at 350 degree and bake it for 30-35 minutes. (A toothpick inserted in the center of the cake should come out clean ) Cool it for 10 mins and decorate it using hazelnut spread, coconut flakes etc.

Easy Mango Cake

HAPPY BAKING! :)

Pizza using white sauce and red pizza sauce

Pizza using white sauce and red pizza sauce:

Ingredients for Pizza dough (Medium size pizza - 10-12")

1. 3/4 cup of warm water
2. 1/2 pack of active dry yeast (about 1/2 tablespoon)
3. 2 cups of all purpose flour (maida)
4. 2-3 table spoon of olive oil
5. 1 teaspoon of sugar
6. 1/2 teaspoon of fennel seeds (Sauf), crushed

Ingredients for topping:

1.White sauce and Pizza sauce
2. Veggies: Tomato, olives, onion, bell-pepper, jalapenos etc.
3. Herbs: Basil, italian seasoning (optional)
4. 2 tablespoons of olive oil
5. Mozzarella and/or cheddar cheese

Method:

1. Take warm water in a coffee mug or some large container. Add, sugar and dry yeast. Dissolve it and let it sit for about 10 min.
2. Take all purpose flour in a large pan. Add, crushed fennel seeds, olive oil and salt. Mix them well. Knead very soft dough using water with yeast and sugar. (Don't worry if the dough is little sticky). Cover the dough with a damp cloth. Let it sit for 40 mins. 
3. After 40 mins. knead the dough again for 2-3 mins using dry flour. Now, using hands and rolling pin, roll the dough into a circle of 10-12" diameter
4. Spread half of the the pizza with white sauce and other half with pizza sauce. Add toppings like tomato, onion, olives, pepper etc. Then add, basil, Italian seasoning, olive oil and cheese.
5. Preheat the oven with pizza stone to 400 degree F and bake the pizza for 20-25 mins. or till the edges are golden in color and cheese should be bubbly, melted and little brown.

brown.

Pic 1: Toppings

White sauce and pizza sauce

Pizza baking on pizza-stone

Pizza using white sauce and red pizza sauce

Whole-wheat crust Pizza

Ingredients for Pizza dough (Medium size pizza - 10-12")

1. 3/4 cup of warm water
2. 1/2 pack of active dry yeast (about 1/2 tablespoon)
3. 1 1/2 cups of whole wheat flour (atta)
4. 1/2 cup of all purpose flour (maida)
5. 2-3 table spoon of olive oil
6. 1 teaspoon of sugar
7. 1/2 teaspoon of fennel seeds (Sauf), crushed

Ingredients for topping:

1. Pizza sauce
2. Veggies: Tomato, olives, onion, bell-pepper, jalapenos etc.
3. Herbs: Basil, italian seasoning (optional)
4. 2 tablespoons of olive oil
5. Mozzarella and/or cheddar cheese

Method:

1. Take warm water in a coffee mug or some large container. Add, sugar and dry yeast. Dissolve it and let it sit for about 10 min.
2. Take all purpose flour and wheat flour in a large pan. Add, crushed fennel seeds, olive oil and salt. Mix them well. Knead very soft dough using water with yeast and sugar. (Don't worry if the dough is little sticky). Cover the dough with a damp cloth. Let it sit for 40 mins.
3. After 40 mins. knead the dough again for 2-3 mins using dry flour. Now, using hands and rolling pin, roll the dough into a circle of 10-12" diameter
4. Top the pizza with pizza sauce, tomato, onion, olives, pepper etc. basil, Italian seasoning, olive oil and cheese.
5. Preheat the oven with pizza stone to 400 degree F and bake the pizza for 20-25 mins. or till the edges are golden in color and cheese should be bubbly, melted and little brown.

Whole-wheat crust Pizza

Mix Veg in Peanut Gravy

Ingredients:

1) 2 tablespoons of oil
2) 1 teaspoon of mustard seeds
3) 1 teaspoon of cumin seeds
4) 1 inch ginger, finely chopped
5) 2-3 cloves of garlic, finely chopped
6) 1/2 medium size onion, chopped
7) 1 small tomato, chopped
8) 1 small potato, cut into cubes
9) 7-8 cubes of egg plant (1 small baingan)
10) Half cup of peas
11) Half cup of green beans
12) 1 carrot, cut into cubes (You can use other vegetables also like capsicum, etc.)
13) 1 tablespoon of dry grated coconut
14) 1 tablespoon of roasted, grinded peanuts
15) 1 teaspoon of red chili powder
16) Salt to taste
17) 1/2 teaspoon of haldi
18) Pinch of hing

Method:

1) Heat oil in a pan. Add, mustard seeds, cumin seeds, hing, ginger and garlic. Stir for a min.
2) Add, onion, tomato , salt and haldi. Stir for a min.
3) Add coconut and then add all veggies
4) Add very little water and cover it. Let it cook. Keep stirring in between
5) When vegetables are completely cooked add, roasted peanut. Cover it and let it cook for 2-3 mins. Add red chili powder and serve with roti or paratha

Mix veg in peanut gravy

Quick Easy Instant Gajjar ka Halwa / Carrot Halwa

Ingredients:

1) 2 lb finely shredded carrots
2) Condensed milk - 14 oz
3) Evaporated milk - 12 oz
4) Desi ghee - 2 tablespoons
5) Cashew nuts - 2 tablespoons, crushed
6) Soaked raisins - 1 tablespoon
7) Cardamom powder - 1/2 teaspoon
8) Almonds - 2 tablespoons

Method:

1) Soak raisins in water for 15 mins
2) In a pan add, ghee and cashew nuts. Stir for a min.
3) Add, carrots, condensed milk and evaporated milk. Stir till it evaporates (25-35 mins)
4) Turn off the heat. Add, cardamom and raisins.
5) Cool it and decorate with almonds and cashew nuts

Gajjar ka Halwa

Hakka Chowmein Noodles

Ingredients:

1) 1 Pack of noodles, boiled (Boil, wash them 2-3 times with cold water to get rid of excess starch and let them sit in water for sometime)
2) 3-4 tablespoons of oil
3) 1 medium onion, julian cut
4) 1 inch ginger, julian cut
5) 3-4 cloves of garlic, chopped
6) 1 cup mix veg (cabbage, carrots, beans, corn, peas, paneer etc.)
7) 1 small bell pepper/capsicum, julian cut
8) 2 tablespoons of soya sauce or to taste
9) 2 tablespons of red chilli sauce or to taste
10) 1/2 cup of spring onion, chopped
11) Salt to taste
12) Black pepper to taste

Method:

1) Heat oil in pan. Add, onion and stir it for a min.
2) Add, ginger and garlic. Fry them.
3) Add all mix veg. Let them cook for a min. and then add bell pepper.
4) Add boiled noodles, soya sauce and red chili sauce. Stir it
5) Add, salt, black pepper and spring onion. Stir it and serve hot

Hakka Chowmein Noodles

Cabbage Kofta

Cabbage Koftas:


Ingredients for Dumplings:


1) 2 cups of shredded cabbage
2) 1 cup gram flour 
3) 1/2 teaspoon cumin seeds 
4) Pinch of ajwain
5) 1 inch of ginger, finely chopped
6) 2 green chili, finely chopped
7) Pinch of haldi
8) 1/2 teaspoon of red chili powder
9) Salt to taste
10) Oil for frying


Ingredients for Gravy:


1) 1 small onion
2) 1 large tomato
3) 3-4 cloves of garlic
4) 1 inch of ginger
5) 2 green chili
6) 1 teaspoon of mustard seed
7) 1teaspoon of cumin seeds
8) Pnch of hing
9) Pinch of haldi
10) 1/3 cup of Heavy cream (optional)
11) 1 teaspoon of red chili powder


Method for dumplings/Koftas:


1) Mix kofta ingredients 1-9 and make soft dough. Adjust besan or add very little water, if needed. Make round balls/dumplings as shown in the pic. using oil.


2) Cook them in the pressure cooker (2-3 whistles)


3) Remove these dumplings from the cooker and shallow fry them.


4) Now, for gravy. Grind gravy-ingredients 1-5. 


5) Heat oil in the pan. Add, mustard seeds, cumin seeds and hing. Stir it.


6) Now add, grinded ingredients 1-5. Stir for 3-4 mins.


7) Add haldi, salt and red chili powder. Stir it.


8) Add 2 cups of water. Give it a boil.


9) Slow down the heat and add heavy cream. Cover it, turn on the heat to medium and keep stirring till the oil oozes out.


10) Now add, fried koftas. Simmer it for 4-5 mins.


11) Garnish it with cilantro and serve it with roti or paratha

Cabbage Kofta

Yellow Squash Indian Recipe

Yellow Squash Sukhi Sabzi

Ingredients:

1) 1 medium size yellow squash or summer squash or crookneck squash, cut it in coin shape (Fig. 2)
2) 4-5 tablespoons of oil/ghee
3) 1 teaspoon of roasted, crushed cumin seeds
4) 1 teaspoon of amchoor powder
5) 1 teaspoon of red chili powder
6) Salt to taste
7) Fried green chilies and 3-4 sprigs of cilantro for garnishing


Method:

1) In a large non-stick pan heat oil on medium
2) Arrange squash coins as shown in fig. 3
3) Shallow fry them on both the sides (4-6 mins on each side)
4) Take them out and sprinkle roasted cumin powder, amchoor powder, red chili powder and salt
5) Garnish them with chopped cilantro and fried green chilies. Eat them as appetizer/snacks or with roti/paratha

Yellow Squash

Fig. 2 - Squash coins

Fig. 3

Salty

Spicy Yellow squash

Recipe by: Geetanjali S. Mahadik

Cauliflower/ Gobhi Manchurian

Cauliflower/ Gobhi Manchurian


Ingredients for Gravy/sauce:


1) Half cauliflower, cleaned and broken into florettes
2) 3-4 tablespoons of vegetable oil
3) 2 teaspoons of ginger, chopped 
4) 5-6 cloves of garlic, chopped and 2-3 green chilies, chopped
5) Half large or one small onion, chopped
6) 1 tablespoon of soya sauce
7) 2 tablespoons of tomato ketchup
8) 2 teaspoons of white vinegar
9) 2-4 tablespoons of red chilli sauce
10) 1 tablespoon of sweet and sour sauce or brown sugar or white sugar
11)  4-6 spring onions, chopped
12) 6-7 sprigs of coriander, chopped
13) 1 teaspoon of corn starch dissolved in 1/4 - 1 cup of water
14) Oil for frying

Ingredients for batter:

1) 4-5 tablespoons of maida or all purpose flour
2) 1 tablespoon of rice flour (optional)
3) 1 tablespoon of corn starch
4) Salt and pepper
5) Water

Method:

1) Heat oil in a pan and add garlic, green chilies, ginger and onion. Stir for 2-3 mins.
2) Add, soya sauce and ketch up and stir for 1-2 mins.
3) Add, vinegar, red chili sauce and sweet and sour sauce or sugar. Stir for a min or so.
4) Add, corn starch + water solution. Stir it. You can add less or more water, depend on consistency you are looking for.
5) Now, make batter by mixing all purpose flour, rice flour, corn starch, salt, pepper and water. (Consistency should be like pakora/dosa batter)
6) Heat oil in pan for frying.
7) Dip cauliflower florets in above batter and fry then till golden brown in color.
8) Add fried cauliflower florets to sauce/gravy and garnish it with chopped spring onions and coriander.
9) Eat as appetizer or with rice/noodles.

Cauliflower/ Gobhi Manchurian

Recipe by: Geetanjali S. Mahadik

Oven Baked French Fries / Dijon mustard coated French Fries

Ingredients:

1) 2-3 medium size potatoes (Russet is a good choice!)
2) 3-4 tablespoons of vegetable/peanut oil
3) 1 teaspoon of red chili powder/paprika
4) 1/2 teaspoon of salt
5) 1/2 teaspoon of black pepper
6) 1/2 tablespoon of bread crumbs
7) 1/2 tablespoon of dijon mustard
8) 1 beaten egg (optional)

Method:

1) Peel, wash and cut the potatoes in wedges.
2) In a large bowl add, oil, red chili powder or paprika, salt, pepper, bread crumbs, dijon mustard and egg (Ingredients: 2-8). Mix it.
3) Add, potato wedges in above mixture. Mix well.
4) Place these coated wedges on baking sheet without overlapping.
5) Place the baking sheet in preheated oven (450 degree F) for 25 mins.
6) After 25 mins or so take out the baking sheet. Shuffle the fries ( they might be sticking to the base, don't worry).
7) Place them into the oven again for about 15 mins.
8) Serve them with tomato Ketchup

Oven Baked French Fries / Dijon Mustard coated French Fries

Recipe by: Geetanjali S. Mahadik

Methi Paratha / Fenugreek Suffed Indian Flat Bread

Methi ParathaIngredients:
1) Methi/Fenugreek leaves, washed and chopped2) Salt to taste
3) Red chili powder to taste

Ingredients for dough:

1) 2 cups whole wheat flour
2) Water for kneading

Method:1) In a bowl, add whole wheat flour and water. Knead it to a soft dough.
2) Divide the soft dough in 5-6 equal portions. Take one portion, roll into a ball, apply dry flour and with the help of a rolling pin roll it into a circle of about 3" diameter.
4) Brush the dough with ghee/butter, add salt and chopped methi leaves. Close the edges and roll it again into a circle of 5-6" diameter
5) Put it on a hot skillet on medium heat and cook both sides by applying ghee/butter. Repeat the same with other portions. Serve it with curd and pickle

Stuffed Methi Paratha
Recipe by Geetanjali S. Mahadik

Sarson da saag / Sarson ka saag

Sarson da saag / Sarson ka saag Ingredients:
1) 1 bunch of mustard leaves, washed
2) 1.5  bunch of spinach leaves ( RATIO - 1:1.5 - Mustard:Spinach), washed
3) 3-4 green chilies
4) 2 teaspoons of ginger, finely chopped
5) 3-4 cloves of garlic, finely chopped
6) 1 onion, finely chopped
5) 1 tomato, finely chopped
6) Salt to taste
7) 4 tablespoons of ghee/unsalted butter
Method:
1)  In a pressure cooker, add washed and chopped mustard leaves, baby spinach leaves, pinch of salt and gree chiles. Cook for 2-3 whistles.
2) Grind the above mixture. Avoid water.
3) In a pan or kali kadai heat ghee or butter.
4) Add, ginger, garlic, onion and tomatoes. Stir for 2-3 mins. Make a fine paste (tadka with no visible chunks. Add little water, if needed)
5) Add grinded mixture from step - 2.
6) Add salt (little less than usual)
7) Cook for 10 -12 mins with constant stirring. Be careful! (Hold pan cover with one hand and stir with other) Try to evaporate the water completely.
8) Add red chili powder if you want to.
9) Garnish it with ghee (Be little generous). Serve it with makki di roti or chapati or naan

Recipe by Geetanjali S. Mahadik

Punjabi Aloo Methi in Kalli kadai / Potatoes and Fenugreek leaves

Punjabi Aloo Methi in Kalli kadai / Potatoes and Fenugreek leaves

Ingredients:

1) 2 medium potatoes, washed, peeled and cubed
2) 1 bunch of fenugreek/methi leaves, washed and chopped
3) 3-4 tablespoons of ghee/butter/oil
4) 2-3 whole green chilies
5) 1 tablespoon of crushed coriander seeds
6) 1/2 teaspoon of turmeric powder
7) 1 teaspoon of cumin seeds
8) Salt to taste
9) 1/2 teaspoon of red chili powder

Method:

1) Heat ghee in kalli kadai or pan
2) Fry whole green chilies (with a small slit). Take them out. Keep aside
3) Add crushed coriander seeds, turmeric powder, cumin seeds, salt and red chilies. Give a quick stir.
4) Add potatoes. Mix well. Cover and cook for 5 mins.
5) Add, methi/Fenugreek leaves. Stir, cover and cook till potatoes are tender.
Garnish it with fried green chilies and serve it with roti or paratha




Punjabi Aloo Methi

Recipe by Geetanjali S. Mahadik

Vegetable Casserole / Baked Veggie Casserole

Vegetable Casserole / Baked Veggie Casserole
Ingredients:
1) 1 zucchini, chopped
2) 1 medium potato, washed and cubed
3) 1/2 cup green peas
4) 1/2 cup diced carrots
5) 1 cup diced green beans
6) 1 small onion, chopped
7) 1 large tomato, chopped
8) 1/2 bell pepper, chopped
9) 1/2 cup corn (optional)
10) Italian seasoning
11) 5-6 tablespoons of olive oil
12) 2-3 tablespoond of bread crumbs
13) Salt to taste
14) Black pepper to taste
15) 2-3 tablespoons of parmesan cheese
16) Pepper jack or any other cheese of your choice
Method:
1) In a large bowl add all vegetables (ingredients: 1-9), italian seasoning, olive oil, 2 tablespoon of bread crumbs, parmesan cheese, salt and pepper. Mix well
2) Preheat the oven at 400 degree F
3) Coat a baking sheet with a tablespoon of oilve oil and evenly spread the vegetable mix from step -1
4) Garnish it with bread crumbs and pepper jack cheese
5) Bake uncovered for 35-40 mins (till all vegetables are tender) and broil it for 5-10 min (till the cheese is golden-brown and bubbly)

Vegetable Casserole

Recipe by Geetanjali S. Mahadik

Navratan Korma / Mix veg. - Punjabi style

Navratan Korma
Ingredients:
1) 2 tablespoons of broken cashew nuts
2) 1/2 onion, chopped
3) 2-3 cloves of garlic
4) 2 teaspoons of ginger, grated
5) 3-4 green chilies, chopped
6) 1 medium size tomato, chopped
7) Pinch of hing
8) 1 teaspoon jeera seeds
9) 1/2 table spoon of crushed coriander seeds
10) 1-2 bay leaf
11) 2 cups of mix veg. (Potato, peas, green beans, carrots, bell pepper, cauliflower, corn, paneer etc.)
12) 1 cup of milk
13) 1teaspoon of corn starch
14) Salt to taste
15) 1/2 teaspoon of black pepper
16) 1/2 teaspoon of red pepper (optional)
17) 1 teaspoon of shahi paneer masala or dal makhni masala or kitchen king masala (OPTIONAL)
18) 1 tablespoons of raisins
19) 2 + 3 tablespoons of oil/ghee/ butterMethod:1) In a small pan heat 2 tablespoons of oil. Add, ingredients 1 to 6. Stir for 2-3 mins and grind them to a fine paste.
2) In a large pan or kadai take 3 tablespoons of oil. Add, hing, cumin seeds, coriander seeds and bay leaf. Give a quick stir.
3) Add paste from step -1 and stir for 2 mins or till oil oozes out.
4) Add all veg. Stir and cover the pan. Cook for about 5-6 mins with occasional stirring.
5) After 5-6 mins slow down the heat and add cold milk and starch with constant stirring.
6) Add, salt. black pepper, red pepper, paneer/dal makhni or kitchen king masala and raisins. Mix well. Cover the pan and cook for 3-4 min or until the veggies are done.
7) Garnish it with coriander leaves and serve it with roti or naan.

Recipe by Geetanjali S. Mahadik

Eggless Banana Chocolate Muffins

Egg less Banana chocolate muffins

Ingredients:

1) 3 large ripe bananas
2) 2 tablespoons of cocoa
3) 3/4 cup of whole wheat flour
4) 3/4 cup of all-purpose flour
5) 3/4 cup of sugar
6) 1 teaspoon of baking soda
7) 1 teaspoon of salt
8) 1/2 cup of chocolate chips
9) 4 tablespoons of butter (at room temperature)
10) 1/4 teaspoon of vanilla extract
11) 1/3 cup of walnuts (optional)
12) 1/3 cup of raisins 

Method:

1) In a bowl add, whole wheat flour, all-purpose flour, sugar, baking soda, cocoa and salt. Mix well
2) In a separate bowl or electric mixer mash banana to a smooth paste. Add vanilla extract, butter, walnuts, raisins and chocolate chips to banana paste. Mix well
3) Mix 1)+ 2)
4) Pour the mixture into greased muffin cups. (Fig. 1)
5) Preheat the oven at 350 degree F and bake it for 20-25 minutes. Let it sit for 10 mins outside the oven(Fig.2)
6) Turn out onto a wire rack. Cool it for 5 mins. (Fig. 3)

Fig 1

Fig. 2

Fig. 3 : Eggless Banana Chocolate Muffins

Recipe by Geetanjali S. Mahadik

Spinach Garlic tortilla chips

Spinach Garlic tortilla chips

Ingredients:

1) 1 cup of all purpose flour
2) 1 cup of corn flour
3) 2 tablespoons of rice flour (optional)
4) 3 cups of baby spinach
5) 2-3 cloves of garlic
6) 2 tablespoons of oil
7) Salt to taste
8) Warm water

Method:

1) In a grinder, grind baby spinach and garlic cloves.
2) In a bowl, add above mixture, all purpose flour, corn flour, rice flour, oil and salt. Knead it into a firm dough using warm water.
3) Divide it into 5-7 small balls. Roll each ball to 7-8 inch tortilla (Like poori/chapati).
4) Cut each tortilla in 4 or 6 parts and deep fry them. Serve it with salsa.

Spinach Garlic tortilla chips

Recipe by Geetanjali S. Mahadik

Eggless Bread Knots

Eggless Bread Knots (Chai Dipping Bread)
Ingredients (For 10 bread knots)
1) 1/2 cup of warm milk
2) 1/2 pack of rapid rise yeast
3) 2 cups of all-purpose flour
4) 2 tablespoons of olive oil
5) 1/2 teaspoon of salt
6) 1/2 tablespoon of sugar
7) 1 teaspoon of sesame seeds
Method:
1) In a coffee mug dissolve yeast and sugar in warm milk and let it sit for 5 minutes
2) In a bowl add, all purpose flour, olive oil and salt. Mix well and use milk from step 1 for kneading. Cover the dough and let it sit for 15 minutes
3) After 15 minutes, knead again and divide it into 10 equal portions. Shape each portion to a 6" rope and shape them into a knot
 4) Sprinkle few sesame seeds on each knot and press them lightly
5) Bake at 375 degree for 20-25 minutes. Serve with chai

Eggless Bread Knots

Recipe by Geetanjali S. Mahadik

Zucchini Coins

Zucchini Coins
Ingredients:
1) Zucchini-2, thinly sliced
2) 1/2 cup of besan
3) 1 tablespoon of rice flour
4) 1/3 teapoon of baking powder
5) 1/2 teaspoon of cumin seeds
6) Salt to taste
7) 1/2 teaspoon of red chili powder
8) 1/2 teaspoon of chaat masala or amchoor powder
9) Oil for frying
Method:
1) In a bowl add, zucchini, besan, rice flour, baking powder, cumin seeds, salt, red chili powder and chaat masala. Mix everything using some water (use minimum amount of water)
2) Let it sit for 5 minutes
3) Heat oil in a pan and deep fry till it is golden brown in colour. Serve it with chai

Zucchini Coins

Recipe by Geetanjali S. Mahadik

Dry/Sukha Rajma

Sukha Rajma/ Dry Red Kidney Beans
Ingredients:
1) 1 cup of Rajma/Red Kidney Beans
2) 1 tablespoon of ginger, chopped
3) 3-4 green chilies, chopped
4) 1 tablespoon of coriander seeds, lightly crushed
5) 1 teaspoon of red chili powder
6) 1/2 teaspoon of black pepper
7) Salt to taste
8) 3 tablespoons of ghee/butter
9) 4-5 sprigs of cilantro, chopped
Method:
1) Soak rajma in water overnight
2) Pressure cook rajma until soft (3 whistles)
3) Heat ghee/butter in a pan on medium heat. Add, ginger and green chilies. Stir for a minute.
4) Now add, coriander seed, red chili powder, black pepper, salt and pressure cooked rajma without water. Stir it for 3-4 minutes until all the water evaporates
5) Garnish with cilantro. Serve it with roti/paratha and boondi raita
Its very simple and super delicious recipe!

Sukha Rajma

Recipe by Geetanjali S. Mahadik